HOW TO MAKE IT
Heat your charcoal barbecue for at least 15–30 minutes before you start to cook.
Place the steaks on the grill, putting a little pressure on them to get the grill marks started. Add the eggplant, skin side down if halved, and cook for 5 minutes on one side, then turn the steaks and eggplant and cook the other side for another 5 minutes. Remove from the grill and rest for a few minutes before slicing.
Combine the farro, walnuts and radicchio in a bowl and drizzle generously with EVOO. Squeeze over the blood orange juice and add the olives, pecorino, then grate over the chargrilled eggplant. Season to taste with salt.
Serve the sliced steak with the farro salad and EVOO aioli.
Cobram Estate EVOO aioli
Whisk together the egg yolks and lemon juice in a glass bowl. Slowly whisk in small drizzles of the EVOO until you see an emulsion start to form. Keeping it steady and slow, continue whisking in the EVOO, adding a few small splashes of cold water if it gets too thick.
Finish it with the smashed garlic cloves and a few pinches of salt, then stir in most of the lovage leaves, reserving a few for garnish. Don’t worry that the garlic cloves are whole – you’re going to fish them out later. Cover the aioli and let it sit in the fridge or esky over ice for at least an hour to let the garlic flavour infuse and allow it to firm up a bit. Take out the garlic cloves, scatter the remaining lovage leaves over the top and you’re good to go.